16 March 2009

The third Wednesday of every month has been designated Potato Ho-Down Wednesday....this does not mean that I am limited to eating potatoes only on Wednesdays by any means!!!! You can never keep a dedicated Ho down...wink...wink... Cathy of Noble Pig and Krysta over at Evil Chef Mom are the founders of this monthly event. Every Wednesday those of us who wish to join in the fun will be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there!!! Anyone who knows me knows.

This recipe comes from Michael Smith one of our Canadian Food Network stars. It is very similar to a potato roesti, which if given a choice, would be my favourite way with potatoes. It has a different cooking method than the traditional dish so I am calling it a pseudo- roesti.

Roesti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.

There are different views on what makes a perfect Roesti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato (the Rösti potato) is used for Roesti, and they are boiled first.

Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.

Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm. Cut into slices and serve with a flourish!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Ahahaha...we must have watched the same episode! I too recently enjoyed the cheesy potato pie...delish but the cast-iron skillet method didn't work out as well as Michael's. I tried again with ramekins and they inverted nicely.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.